1. Preheat the oven to 400 degrees.
2. Peel and spiralize a few beets. Add the beets to a lined baking dish with a bit of olive oil. Roast in the oven for ~10-15 minutes.
3. Cook the quinoa as per package directions.
4. In a small bowl, combine the miso paste with butter and mix well. Spread evenly over the salmon or trout. Transfer to an oven for ~12-15 minutes or until it reaches an internal temp of 145 degrees F.
5. In a small blender or with an immersion blender, blend the lemon miso vinaigrette ingredients until smooth.
6. Heat the edamame beans in the microwave or add them to the quinoa for the last few minutes.
7. Plate with quinoa, the miso salmon/trout, roasted beets, edamame, microgreens, and add a drizzle of the lemon miso vinaigrette. Enjoy!